Pressure Cooker Potato Salad Recipe - Allrecipes.com
Pressure Cooker Potato Salad Recipe
  • READY IN hrs

Pressure Cooker Potato Salad

Recipe by  

"Reduce the time it takes to make this all-time favorite dish and keep the potatoes firm and fresh with this tasty potato salad recipe! I use only one egg yolk and all three whites from the three hard-cooked eggs, but adjust to your own taste."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Place potatoes in pressure cooker with water. Cook on high pressure 3 minutes. If potatoes are larger, cook for 4 minutes. Let steam release for 3 minutes. Then quickly release pressure and open cooker. Peel and dice potatoes when they are cool enough to handle.
  2. Alternate layers of potatoes, onion, and celery in a large bowl. Season each layer with salt and pepper. Top with the chopped egg and sprinkle with dill.
  3. Mix together the mayonnaise, mustard, and cider vinegar in a small bowl. Gently fold the mayonnaise mixture into the potatoes. Chill at least one hour before serving.
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Reviews More Reviews

May 24, 2012

This is the first time I used the pressure cooker to cook potatoes for salad. The potatoes turned out wonderful and was so simple to do, without cooking them in a large pot of boiling water. The rest of the salad recipe was right-on, and lends itself well to adjusting the ingredients to your personal tastes.

 
May 10, 2012

Made half a recipe (cooked two large potatoes) and cooked the potatoes in my Nordic Ware microwave pressure cooker for 8 minutes. There's no waiting for the pressure to rise and fall as there is in a regular pressure cooker, and it's great for preparing small quantities. The fresh dill is a nice addition to the mayonnaise-based dressing.

 

6 Ratings

Oct 08, 2011

Loved it

 
Sep 16, 2013

Great recipe! Thank you!! I made the potato salad the first time exactly as written and it was very good. The second time, I increased the apple cider vinegar to 2 tsp and added about 1.5 Tbsp Maggi to the dressing ingredients and included a finely chopped baby dill pickle too. My husband and son both agreed that it was the best potato salad they have ever had! Definitely a keeper. (I used the Whole Egg Mayonnaise also found on this site, and it is wonderful in this recipe.)

 
Apr 14, 2013

The recipe was very tasty! I left out the dill since my family doesn't care for it, but otherwise it was great. I used smaller yellow potatoes (a little bigger than an extra large egg) and set them for 6 minutes in my Instant Pot. They were still a little hard in the middle after the suggested amount of time. I put them back in the pressure cooker for another 4 minutes and they seemed perfect. Next time I will let them cook for 9 0r 10 minutes before quick release. I think it's just the difference between pots that made for this discrepancy.

 

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Nutrition

  • Calories
  • 341 kcal
  • 17%
  • Carbohydrates
  • 40.3 g
  • 13%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 215 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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